It’s time for our monthly Pinterest Challenge Blog Hop! This blog hop encourages us to not just pin, but to actually try out some of those pins we’ve been collecting. This month, I’m sharing a recipe for an Earthquake Cake. It’s chocolate and gooey, and easy to make.
I’ve had this pinned for quite a while and I’ve been curious about it. My Pinspiration can be found here. The recipe was shared by Beth from The First Year. I thought if if tastes as good as it looks, it would be a win.
I planned on baking this and I thought I had all of the ingredients. I didn’t have pecans though. I did have a can of mixed nuts, so I broke those into pieces and used them for the bottom layer.
The name of the cake caught my attention when I first saw it. It gets its name from the ingredients shifting around during baking.
Making this is easy and it doesn’t take a lot of prep time. a 9 x 13″ pan is sprayed with non sticking cooking spray and the mixture of coconut, chocolate chips, and nuts is sprinkled into the pan. The cake mix batter is poured on top of that and for the top layer, melted cream cheese and butter are combined with powdered sugar and swirled into the batter.
The cake is baked for 35-45 minutes in a 375 degree oven. I checked mine at 35 minutes and it was still a little too jiggly. I left it for five additional minutes.
Mine didn’t turn out as pretty as the Pinspiration photo. I think I didn’t swirl the top layer close enough to the sides or have the swirls far enough apart.
I was a little skeptical of the cake right out of the oven. It just did not look very appetizing. It takes a lot for me to not see any kind of chocolate cake as anything less than appetizing. I sliced what I was hoping was a square and it wasn’t what I expected. Even though I knew it was meant to be gooey, I thought it would hold together better. It looked more like a mound of gooey chocolate than a square slice. I’ll spare you the picture of that. It was a hot mess.
I was about ready to call this recipe a fail until I took a bite and I changed my mind. It’s rich and very sweet, but I didn’t think it was a total fail.
I sliced it while it was still warm from the oven because there were lots of comments about how great it is while it’s still warm. I’m going to have to disagree with those comments. Not only did it come out in more of a blob than a slice, I didn’t taste the coconut at all.
After I allowed it to cool to room temperature, not only did it slice easily into a square serving, the combination of flavors came through. The coconut is subtle, but I could tell a big difference from the bite I had while it was still warm.
- 1 box German Chocolate Cake Mix
- 1/3 cup Vegetable Oil
- 1 1/3 cup Water
- 3 Eggs
- 1 cup Shredded Coconut
- 1/2 cup Chopped Nuts
- 1/2 cup Chocolate Chips
- 1/2 cup Butter (Melted)
- 8 oz Cream Cheese (Melted)
- 1/2 lb Powdered Sugar
Pre heat oven to 350.
Spray a 9 x 13" pan with cooking spray.
Sprinkle mixture of coconut, chocolate chips, and nuts into pan.
Mix the cake mix, oil, water, and eggs in mixing bowl. Beat on low speed with electric mixer until well mixed.
Pour batter over the top of the coconut mixture.
In a saucepan, melt butter and cream cheese on medium to low heat. Once melted, pour into mixing bowl.
Add one half of the powdered sugar to melted butter and cream cheese. Mix on low speed until combined.
Add the remaining powdered sugar and continue beating on low until the mixture is fluffy.
Spoon the mixture onto the cake batter and use a large spoon to swirl the mixture into the batter.
Place in oven and check after 35 minutes. If it still jiggles in the center allow it to continue baking for an additional 5 minutes.
Allow to cool to room temperature before slicing and serving. Store any remaining cake in the refrigerator.
While this is tasty, it was a little too sweet. I think the amount of powdered sugar in the original recipe could be cut in half and the amount of coconut should be increased. I made those changes for my recipe card above.
Overall, I’d say this was a Pinterest win. It’s certainly not the prettiest dessert you can make, but with a couple of changes to tweak the recipe, I’ll make it again.
[bctt tweet=”Chocolaty, Rich, and Gooey- This Earthquake Cake is a sweet treat to try. #PinterestChallenge2018 #EarthquakeCake #EasyDesserts” username=”AcrosstheBlvd”]
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We’ll be sharing with lots of these great parties
To join next month’s #pinterestchallenge, click here to sign-up ⇒ May Pinterest Challenge
Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!
Erlene – My Pinterventures • Lauren – Mom Home Guide
Debbee – Debbee’s Buzz • Laurie – My Husband Has Too Many Hobbies
Marie – DIY Adulation • Julie – Sum of their Stories
Marie – The Inspiration Vault • T’onna – Sew Crafty Crochet
Debra – Shoppe No. 5 • Roseann – This Autoimmune Life • Terri – Our Good Life
Lisa – Blogghetti • Marci – Stone Cottage Adventures
Leslie – Once Upon a Time & Happily Ever After
Cherryl – Farm Girl Reformed • Kelley – Simply Inspired Meals
Joanne – Our Unschooling Journey • Pili – My Sweet Things
Jenny – Cookies Coffee and Crafts • Gail – Purple Hues and Me
Sam – Raggedy Bits • Beverly – Across the Boulevard • Samantha – Little Bits of Home
Kristie – Teadoddles • Shirley – Intelligent Domestications
Kelli – Olympic Nest • Chelsea – Making Manzanita
Ola – J’adore Le Decor • Rebecca – Simple Practical Beautiful